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Cider Vinegar Chicken

Reviewed: Jan. 24, 2013
I found this recipe to be EXTREMELY easy and quick to prepare. A new go to. The flavors were excellent and the chicken can be eaten stand alone or in many different ways once baked. Like other reviewers I added garlic and paprika but I then dredged the chicken in flour, salt and pepper. Next time I make this recipe, I plan to marinate the chicken in the cider, paprika, fresh minced garlic, salt and pepper, then will dredge the chicken in flour, pour the cider mixture over the chicken and then bake. I also found the drippings to taste excellent, however, thought that it might be better if reduced.
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Butter Flaky Pie Crust

Reviewed: Jan. 24, 2013
Love this pie crust b/c I don't want to use processed oils and fats. Using a natural fat, such as butter creates an even better flavor, and the crust is more flaky than one that would be made with shortening or crisco. The only problem that I have run in to is when I have had to pre-bake the crust for a recipe such as a quiche, the butter melts and the crust shrinks in the pan, and I find myself having to pull the crust out during baking and stretch it back out. The only solution I have come to for this problem is doing a non-traditional edge around the top of the crust, and just leaving it draped over the edge of the pie pan. Leaving it draped over the pie pan holds the crust in place and it doesn't shrink the the degree it would otherwise. Minus the shrinking crust, outstanding.
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Chocolate Sauce

Reviewed: Jan. 24, 2013
Great sauce, followed the method of the recipe as written, with exception to the liquids. I added the amount of liquids the recipe calls for, except I used 1/2 water and 1/2 cream. Next time, I will make with half and half for all the liquid. The flavor of the sauce is perfect. The thickness is what you would find from a bottled syrup. Adding the milk would thicken it, and I do prefer the thicker sauce.
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The Best Rolled Sugar Cookies

Reviewed: Jan. 24, 2013
These really are the best rolled sugar cookies ever. I would give 10 stars if I could. I'm not even a fan of sugar cookies, but my husband and my son wanted some for the holidays, so I made the recipe exactly as it was called for and could not believe how amazing the cookies were. Better than any bakery that I've ever tasted, or other homemade recipes. I used a cream cheese frosting for the cookies and it paired perfectly.
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Egg Free Chocolate Chip Pumpkin Cookies

Reviewed: Oct. 3, 2013
I was initially very skeptical of this recipe, but after I made it, I was definitely proven wrong. I needed to find an egg and peanut free recipe that all the children in our pre-school group could eat b/c I get tired of 2 or 3 kids always being left out. This recipe was a hit with ALL of the kids with exception to 1 (total 28 kids!). I did make a few changes: I used butter instead of shortening, added 1 tsp salt, added 1 tsp cloves, 1/4 tsp ginger and nutmeg, used 3 1/2 C flour instead of 4 and they turned out amazing. I will definitely be adding these to my cookie recipe rotation, especially during our fall season!
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